Prep 00:10 (plus 30mins resting time)
250g self raising flour
250g natural yoghurt
1 tbs Cobram Estate extra virgin olive oil
1 tbs sea salt
Ghee / Butter / Oil, to cook
In a large bowl combine all ingredients, mixing well to come together to form a rough dough. Remove from bowl and knead for 5mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30mins.
Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) roll out to 2-3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread.
Place pan (you could use fry pan, skillet, griddle pan or even your bbq) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1-2mins each side or until golden and beginning to puff up.
As you cook your breads, wrap them in a tea towel to keep warm while you cook remaining dough.
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